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City Palate Recipe: Asako Kimchi

Rhubarb, Ginger and Pink Grapefruit Preserves

July August 2011

Rhubarb and grapefruit are similarly tart, and together make delicious pink preserves. Spiking them with ginger adds a little warmth.

4-5 rhubarb stalks, chopped

2 pink grapefruits, peeled and chopped

2 c. sugar

1 small knob of ginger, peeled and sliced

In a large pot, combine the rhubarb, grapefruit flesh, sugar and ginger and bring the mixture to a simmer over medium heat. Cook, stirring occasionally, until the mixture is soft, thick, and jam-like.

Cool the jam, pluck out any large chunks of ginger if you want – they’ll wind up semi-candied – and store in the fridge.
Makes about 2-1/2 cups.